Recipes for Your Weekend: Roast Chicken with Mushroom and Lima Bean Ragout

Today’s recipe is featured because it is fast and delicious, and that is something we could all use in our lives. You know it is going to be good because it comes to us straight from America’s Test Kitchen.

Roast Chicken with Mushroom and Lima Bean Ragout

How this recipe works

After its skin gets crisped on the stove, the chicken is then put in the oven until cooked through (about 12 minutes)
While the chicken roasts and rests, the lima bean ragoût simultaneously comes together on the stove
Earthy mushrooms, mild lima beans, and oil-cured olives complement the rustic flavors of the roast chicken

4 bone-in, skin-on split chicken breasts (about 3 pounds)
Salt and pepper
1 tablespoon vegetable oil
1 onion, chopped fine
1 pound cremini mushrooms, quartered
2 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
2 cups frozen baby lima beans, thawed
¼ cup oil-cured olives, pitted and halved (see note)

Note: If you can’t find oil-cured olives, kalamata olives or other pitted black olives can be substituted

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Brown chicken, skin side down, until crisp and golden, about 4 minutes. Flip chicken and cook 4 minutes. Transfer chicken, skin side up, to baking sheet and roast in oven until chicken registers 160 degrees, 12 to 16 minutes. Transfer to platter and tent with foil.

2. Meanwhile, pour off all but 1 tablespoon rendered fat from skillet. Add onion to skillet and cook until softened, about 4 minutes. Add mushrooms and cook until moisture has cooked off and mushrooms begin to brown, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes. Add chicken broth and cook until reduced by half and thickened, about 5 minutes.

3. Add lima beans and olives and cook until lima beans are bright green and tender, about 4 minutes. Season with salt and pepper to taste. Transfer to platter with chicken and serve.

Quick, easy and delicious. Now go outside and play!

Recipe courtesy of America’s Test Kitchen. Find them at: